Foolproof dessert, no chocolate, travels well?
I'm seeking suggestions for a dessert, light to no chocolate, which can be made a day ahead and will travel well. For similar occasions in the past I've made Buche de Noel, cheesecake, trifle and flan. Would love something new this time around... TIA!
Mexican Wedding Cakes--a pecan based cookie dusted in powdered sugar. These keep well out of the fridge and my DH actually likes them better the next day. Joy of Cooking has a good recipe.
If you can stand a little chocolate, try Magic Cookie Bars (graham crust, dried coconut, sweetened condensed milk, chopped nuts and choc/butterscotch/peanut butter chips)
Neither of these are particularly fancy, but they are very tasty and are good travelers.
Along the lines of the trifle, is this eggnog tiramisu trifle. It's more like a tiramisu than a trifle (although there's little difference between the two when you come down to it):
Leave out the chocolate leaves and/or ground chocolate for less chocolate.
I have a recipe for a cream cheese pear tart (have used apples and also lemon curd in it and they've been very good, too) that's pretty and travels well, as long as you keep it in the tart pan w/ edge. It has a tart layer, a cream cheese layer and then pears arranged in a nice pattern and then baked. I can post the recipe if you'd like. I've made it on day, drove from Boston to DC the next and it was fine for dinner that night.
- pecan tassies or pecan bars
- cranberry cake, or a cran/orange bundt:
- persimmon pudding
- pumpkin scones w/chips (cinnamon, butterscotch or white?), maple glaze
- butterscotch bars
-almond, pine nut, apricot crumb cake:
I was going to suggest flan but I see you've already done that.
This pie was a hit at my Thanksgiving dinner. http://smittenkitchen.com/2007/11/nut... My daughter and I were proposing that it could be prepared as pots de crème or crème brulées as alternatives. Anyway, I thought the flavor was wonderful & unusual and the prep was simple.
This cake has been a favorite since I ran across the original in a Junior League cookbook 3 decades ago. Lemon is available year round and a fresh fruit flavor is always nice at this time of year. The sweet-tart glaze is what makes it special. If you've ever had one of the expensive Ms Grace Lemon Cakes that are popular our here in LA as holiday gifts (she built a whole business around this cake!), this is it. http://www.paideiaschool.org/data/fil...
For something more seasonal, the Pumpkin Apple Bread from the yellow Gourmet cookbook is pretty killer. If you doubled the ingredients and baked it in a bundt pan it would be attractive and festive. You could also substitute a buttermilk and confectioners' sugar glaze for the streusel topping to make it more cake-like. My tip: chop the apple quite fine because there's a strong color contrast in the finished slice and big chunks look less appealing. Here's a blog presentation of it as a quickbread: http://www.amateurgourmet.com/2005/10...
Meanwhile, did you know that muffins, quickbreads and lots of cake batters work together pretty interchangeably depending on the container you bake them in?
I made a hasty pudding/indian pudding for Thanksgiving this year. I loved it, it was totally different, the texture between Malt-O-Meal (cold) and flan. Molasses, maple syrup were the sweeteners. GREAT flavor, if you like molasses.
I've been eating it cold, warm..you name it, it tastes great! Once cold, it travels fantastically. Whipped cream or vanilla ice cream are wonderful with it.
IT'S VERY FILLING!
I gotta make the nutmeg-maple tart NOW, it sounds so perfect!
This plum upside-down cake is beautiful and could be just the thing. I'd probably substitute pears or thin-sliced apples for the plums to make it seasonal and even add a little cinnamon to the cake or caramel. A few dried cranberries would also be pretty scattered among the fruit.